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Parsley-Stuffed Flank Steak

 Parsley-Stuffed Flank Steak
A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. —Tami Dristiliaris, Dracut, Massachusetts
8 ServingsPrep: 10 min. Bake: 30 min. + standing


  • 1 beef flank steak (2 pounds)
  • 1/2 cup minced fresh parsley
  • 4 teaspoons minced garlic
  • 1/2 cup grated Romano cheese


  • Butterfly the flank steak, cutting horizontally from a long side to
  • within 1/2 in. of opposite side. Open and place on a large piece of
  • heavy-duty aluminum foil (about 18 in. square). Sprinkle parsley,
  • garlic and cheese over meat to within 1/2 in. of edges. Roll up
  • tightly jell-roll style, starting with a long side. Wrap tightly in
  • foil.
  • Place in a 13-in. x 9-in. baking dish. Bake at 325° for 1-1/2
  • hours or until meat reaches desired doneness (for medium-rare, a
  • meat thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand 10 minutes before slicing. Yield: 8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.